How to make Simple Pecan Pie Bars

Ingredients

For the Crust:

1 cup (2 sticks) unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

¼ teaspoon salt

For the Filling:

3 large eggs

1 cup light corn syrup (or maple syrup for a twist)

1 cup light brown sugar, packed

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

2 cups chopped pecans

¼ teaspoon salt

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.

2. Prepare the Crust

In a mixing bowl, cream the butter and sugar together until light and fluffy.

Add the flour and salt, and mix until the dough comes together.

Press the dough evenly into the bottom of the prepared baking dish. Use your hands or the bottom of a measuring cup to ensure an even layer.

Bake the crust for 20 minutes, or until it’s lightly golden.

3. Make the Pecan Filling

While the crust bakes, prepare the filling. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.

Stir in the chopped pecans, ensuring they’re evenly coated.

4. Assemble the Bars

Once the crust is done, remove it from the oven and pour the pecan filling over the warm crust.

Spread the filling evenly with a spatula, making sure the pecans are distributed across the surface.

5. Bake

Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and slightly golden.

The center should be slightly jiggly but not runny.

6. Cool and Slice

Allow the bars to cool completely in the pan (about 2 hours) to set the filling.

Once cool, lift the bars out of the pan using the parchment paper overhang.

Use a sharp knife to cut them into squares or rectangles.

Tips for Perfect Pecan Pie Bars

Don’t Overbake: Overbaking can cause the filling to become too firm. Look for a slightly jiggly center.

Chill Before Cutting: Cooling completely is crucial for clean cuts.

Use Fresh Pecans: Ensure your pecans are fresh for the best flavor and texture.

Customize Sweetness: Adjust the brown sugar for a sweeter or less sweet filling.

Prevent Soggy Crust: Make sure the crust is lightly golden before adding the filling.

Variations

Chocolate Pecan Pie Bars: Add ½ cup of chocolate chips to the filling for a chocolaty twist.

Maple Pecan Bars: Substitute corn syrup with pure maple syrup for a deeper flavor.

Bourbon Pecan Bars: Add 1 tablespoon of bourbon to the filling for a rich, boozy kick.

Gluten-Free Version: Use a gluten-free flour blend in the crust.

Storage and Freezing

At Room Temperature: Store the bars in an airtight container for up to 2 days.

Refrigerator: Extend shelf life by refrigerating for up to a week.

Freezer: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

1. Can I Use Whole Pecans Instead of Chopped?

Yes! Whole pecans give a more traditional look, while chopped pecans ensure every bite is packed with nuts.

2. Can I Substitute Corn Syrup?

Absolutely. Maple syrup or honey works well, though it will slightly alter the flavor and texture.

3. Why Did My Filling Leak Under the Crust?

This can happen if the crust isn’t baked enough before adding the filling. Ensure the crust is firm and golden.

4. How Can I Tell If the Filling Is Set?

The edges should be firm, and the center should jiggle slightly when shaken.

Final Thoughts

Pecan pie bars are a wonderful way to enjoy the classic flavors of pecan pie in a quick and easy recipe. Whether you’re baking for a holiday, a party, or just because, these bars are guaranteed to impress. Serve them as is or with a dollop of whipped cream for extra indulgence. Happy baking!